My boyfriend complains sometimes that there are no good cakes in Holland while in Israel even the simplest prepackaged coffee cake is good, (a serious case of homefood sickness I believe) so I decided to make his favorite supermarket cake at home.
Sweet Tahini Chocolate Cake
For the dough
2 cups flour (I used half all purpose and half cake flour)
1/4 cup water
½ package instant yeast
Pinch of salt
1 egg yolk
½ package vanilla sugar
50 gram sugar
50 gram softened cubed butter
For the filling
3 tablespoons raw tahini
3 tablespoons honey
Juice of ½ lemon
150 gram pure chocolate
Mix the ingredients for the dough together minus the butter. Mix it into a soft and elastic dough for about 7 min and now add the butter.
If you have a machine that kneads for you, this is no problem, if you knead by hand like me you better flatten the dough first and put the softened and cubed butter in the center. Close the dough and knead it inside the dough. After a while it will inevitably break out a bit but that is alright, when it becomes to sticky/buttery, just put some more flour on your hands. Don’t lose hope, you will knead it in a beautiful buttery dough.
Cover the bowl with cling film and leave it to rise for an hour.
Now mix in a bowl the honey, tahini and lemon juice. When well combined keep in the fridge until you need it.
Cut the chocolate into little cubes.
Flour a clean worktop and work the dough with a rolling pin into a thin rectangle, a little longer than you cake tin. Let’s say you make it 2/3 mm thick.
Spread the tahini/honey mixture all over the dough and sprinkle the chocolate on top of it. Roll the dough like a Dutch pancake and you will be left with a long dough sausage with all the mixture inside.
Cut the dough sausage lengthwise entirely through. Now swirl the two sides over each other while trying to keep the cut side up. I made about 8 swirls but you should just see how you come out (see the picture if this sounds a bit confusing).
Grease a cake tin and put the cake inside, tuck the ends under the cake a bit.
Let the cake stand for another hour until almost doubled in size and then bake it in a preheated oven on 180C for 35-40 minutes. It can be nice dark golden brown but if the top gets to dark, cover it with some tin foil.
Let it cool down on a cake rack. It’s very nice to eat when it is still a bit warm.